I had never made chicken broth before, but this is amazing! I LOVE having chicken broth in my freezer. I separated them into 1 cup portions & froze them flat on a cookie sheet before staking them in the freezer. I have found that 1 cup portions are best as most things require 1 or less cups of broth Be prepared, this takes about 2 days to make Serves: 6 cups

1 Chicken Carcass – stripped of meat

1 Onion – chopped

1 cup Celery – chopped

2 cups Carrots – chopped

1 head Garlic – peeled

3 Bay Leaves

1 tbsp Italian Seasoning

6 cups Water

Place chicken carcass into slow cooker stoneware & nestle the vegetables in with the bones Add garlic, bay leaves, Italian seasoning & water Cover & cook on low for 8-10 hours (I cook it all day & then let it cool overnight) Remove stoneware & cool completely Using a sieve, strain all the broth from the vegetables, bones & herbs & portion out into Ziploc bags Freeze flat & then stack in freezer NOTE: My camera just died, so no picture today 😦 I am so sad, but it is cyber Monday, so maybe I can find a really good deal!

UPDATE: 12/12/2013 Here’s the picture!

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About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled.
I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy!
Please feel free to make comments or suggestions, I welcome them all!